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Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

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Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 60g butter
  • 180ml brown sugar
  • 30ml molasses
  • 15ml golden syrup
  • 2 eggs
  • 330ml self-raising flour
  • 200g pitted dates
  • 375ml hot water
  • 15ml bicarbonate of soda
  • 5ml vanilla essence
  • FOR THE SAUCE
  • 125ml cream
  • 60g butter, cubed
  • 60ml brown sugar
  • 30ml molasses
  • 15ml golden syrup
  • 1 Preheat oven to 200ÅãC.

Instructions

  1. Preheat oven to 200ÅãC.
  2. Grease a 1.5L bundt cake tin and dust with flour. Cream the butter and sugar together until light and fluffy. Mix in the molasses, syrup and eggs. Mix the flour through.
  3. Blitz the dates and water, and add the bicarb and vanilla. Add to the flour mixture and mix well. Pour into the prepared tin and bake for 35–40 minutes or until a testing skewer comes out clean.
  4. For the sauce, bring all the ingredients to a boil. Reduce heat and simmer until the sugar has dissolved. Cook for another 5–7 minutes or until slightly thickened.
  5.  Serve the pudding warm with the toffee sauce.

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